Smoky & Sweet: Grilled Scottish Salmon with Mustard-Honey Glaze

There is an undeniable elegance to Scottish salmon. Known for its higher fat content and buttery texture, it stands apart from standard fillets, making it the ideal candidate for high-heat searing on the Arteflame grill. Unlike traditional grates where delicate fish might flake away or stick, the Arteflame’s solid carbon steel cooktop allows you to achieve a restaurant-quality sear while keeping the fillet intact and juicy. The heat distribution of the plancha creates a crispy exterior that locks in the natural oils, ensuring every bite is moist and flavorful.

This recipe elevates the rich, natural flavors of the salmon with a classic mustard-honey glaze. The sharpness of Dijon and the texture of whole-grain mustard cut through the richness of the fish, while the honey caramelizes beautifully against the hot steel, adding a subtle smoky sweetness. Whether you are hosting an upscale backyard dinner or simply want a healthy, protein-packed meal that feels indulgent, this dish delivers on all fronts. It is simple to prepare but sophisticated in taste, proving that outdoor cooking can be both rugged and refined.

Ingredients

• 4 Scottish Salmon fillets (approx. 6 oz each), skin-on
• 2 tablespoons Olive Oil (for brushing the fish)
• Salt and freshly ground Black Pepper (to taste)
• Fresh Dill or Parsley (for garnish)
• Cedar plank (optional, for a smokier infusion)

The Glaze

• 1/4 cup Dijon Mustard
• 1 tablespoon Whole Grain Mustard
• 1/4 cup Honey
• 1 tablespoon Soy Sauce (or Tamari for gluten-free)
• 1 clove Garlic, minced finely
• 1 teaspoon Lemon zest

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. Use paper napkins soaked in vegetable oil under your charcoal or wood stack to get it going quickly.
2. Allow the grill to burn down for about 20 minutes. You want the center grill grate to be extremely hot, but the outer flat cooktop to reach a medium-high searing temperature (approx. 350°F to 400°F).
3. Clean the cooktop surface with a scraper if necessary and apply a thin layer of vegetable oil to season the steel.

Step 2: Prepare the Glaze and Salmon

1. In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, soy sauce, minced garlic, and lemon zest. Set aside.
2. Pat the salmon fillets dry with a paper towel. Moisture is the enemy of a good sear.
3. Brush the fillets lightly with olive oil on all sides. Season generously with salt and black pepper.

Step 3: Sear the Salmon

1. Place the salmon fillets directly onto the flat steel cooktop. To get crispy skin, place them skin-side down first.
2. Let them cook undisturbed for about 3-4 minutes. Do not try to move them too early; the fish will release from the steel once a crust has formed.
3. If you prefer the presentation side seared first, place flesh-side down for 2-3 minutes, then flip to the skin side to finish.

Step 4: Glaze and Finish

1. Once you flip the salmon to the second side (or if cooking skin-side down the whole time, once the cooking is 75% done), brush the top of the fillets generously with the mustard-honey glaze.
2. Allow the salmon to cook for another 2-3 minutes. The heat rising from the grill will help set the glaze.
3. Watch closely to ensure the honey in the glaze does not burn; move the fillets to the cooler outer edge of the cooktop if they are browning too fast.
4. Remove when the internal temperature reaches 125°F (for medium-rare) to 135°F (medium), or when the fish flakes easily with a fork.

Tips

Cooking fish outdoors can be intimidating, but the Arteflame makes it forgiving. The most critical tip for this recipe is temperature management. Because the glaze contains honey, it is prone to burning if exposed to the highest heat zone near the center. Always sear the fish first without the glaze, and only apply the sauce during the final few minutes of cooking. This ensures the sugars caramelize rather than char. Additionally, don't ignore the skin! Even if you don't plan on eating it, cooking skin-side down acts as a heat shield, keeping the meat tender while the skin crisps up into a delicious, cracker-like texture. Finally, remember that salmon continues to cook after you pull it off the grill—remove it just before it looks perfectly done to prevent dryness.

Variations

Scottish salmon is versatile, and while the mustard-honey combination is a classic, you can easily tweak the profile to suit your mood. If you enjoy a bit of heat, try adding a teaspoon of Sriracha or crushed red pepper flakes to the glaze for a "Sweet Heat" version. For a deeper, earthier sweetness, substitute the honey with pure maple syrup and add a pinch of smoked paprika; this pairs exceptionally well with the wood smoke from the grill. You can also lean into fresh herbs by mixing chopped tarragon or rosemary directly into the mustard mixture. Here are a few quick ideas to switch things up:

• Spicy Kick: Add 1 tsp cayenne pepper or hot sauce to the glaze.
• Maple-Bourbon: Swap honey for maple syrup and add a splash of bourbon.
• Citrus Burst: Double the lemon zest and add a splash of orange juice.
• Asian Fusion: Add grated fresh ginger and sesame oil to the marinade.
• Herb Garden: Mix in chopped fresh thyme and rosemary.

Best pairings

To create a balanced meal, you want sides that cut through the richness of the fatty salmon and the sweetness of the glaze. Since you already have the Arteflame fired up, grilled vegetables are the most logical and delicious choice. Asparagus is a classic pairing; simply toss spears in oil, salt, and lemon, and grill them on the flat top right alongside the fish. The slight char on the asparagus complements the smoky salmon perfectly. For a starch, a light quinoa salad with cucumber and feta, or a wild rice pilaf, works beautifully to soak up any extra sauce. If you prefer a drink pairing, a crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio offers the acidity needed to cleanse the palate between bites.

Conclusion

Grilling Scottish salmon on the Arteflame is more than just cooking dinner; it is an experience that engages all the senses. From the sound of the fillet sizzling on the solid steel to the aroma of caramelizing honey and wood smoke, this dish is a true crowd-pleaser. The Mustard-Honey Glaze provides the perfect finish, creating a sticky, savory, and sweet coating that makes the fish irresistible. Whether you are a seasoned grill master or just starting your outdoor cooking journey, this recipe guarantees a moist, flavorful result that honors the quality of the ingredients. Fire up your grill, gather your friends, and enjoy the best salmon you have ever tasted.